Solid fats have a high proportion of saturated fats.
Saturated fat
Solid fats have a high proportion of saturated fats.
Solid fats have a high proportion of saturated fats.
Solid fats have a high proportion of saturated fats.
They make up structural parts of cell membranes
They make up structural parts of cell membranes
They make up structural parts of cell membranes
They have a high number of saturated bonds.
Unsaturated fats have a very high boiling points. Another characteristic is that unsaturated fats become solid at room temperature.
Saturated fats and trans-fats are solid at room temperature. Polyunsaturated and monounsaturated fats (oils) are liquid at room temperature. Trans-fats are liquid fats that are treated chemically and thermally to mimic saturated fats, usually in a process called hydrogenation. This process in a nutshell (it's a bit more complicated) injects hydrogen into the oils at high temperature and high pressure producing polymers (plastics) from the hydrocarbon molecules in the oils. Most vegetable shortenings are produced this way, shortenings (solid fats) that are not natural saturated fats are trans-fats.
because of the absent of the double bond resulted in high melting point.
Saturated fats - that is, fats with a single bond, such as bacon rind or lard, are solid at room temperature.Saturated fats are solid at room temperature. Examples--bacon grease, coconut oil.
Solid fats, shortening